WHITE FISH PROVENCAL
This recipe comes together easily and is tasty. I've used orange roughy and mahi mahi fillets with success. This is a revised recipe for health from the Saturday Evening Post: The Mediterranean Diet.
Provided by Southern Lady
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Place fish fillets in a oven safe baking dish.
- Drizzle 1-1/2 T Olive Oil over fish. Rub oil on both sides and Salt & Pepper.
- Sprinkle fish with Onion and Garlic Powders, Basil and Thyme herbs.
- Top with a 1-1/2 heaping T of Stewed Tomatoes per fillet
- Pit and slice Olives into halves or quarters and sprinkle on top of tomatoes(Kalamata is delicious in this recipe).
- Splash the tops of tomatoes & olives with White Wine and drizzle the remaining Olive Oil.
- Bake with a foil tent for 15 minutes or until fish is white and flakey.
FISH PROVENCALE
This is a family favourite from an old BH&G cookbook. I normally use sole, but you can substitute with whatever fish you prefer or is available.
Provided by CountryLady
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Thaw fish, if frozen.
- Sprinkle each fillet with salt& pepper.
- Roll up fillets& secure with tooth pick.
- Cook onion, garlic& mushrooms In butter or margarine in a large skillet for about 5 minutes.
- Add wine, tomatoes, parsley, sugar& bouillon and bring to a boil.
- Add fish, reduce heat, cover& simmer for 15- 20 minutes or until fish flakes easily.
- Remove fish to a platter, cover& keep warm.
- Boil skillet mixture, uncovered, til reduced to about 1 1/2 cups.
- Combine water& corn starch& add to skillet.
- Cook, stirring constantly,'til mixture is thickened& bubbly.
- Spoon sauce over fish.
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